Preheat oven to 210°C. Place the eggplant, zucchini, red capsicum, tomatoes and onion in a large bowl and toss with the oil, salt and cracked black pepper.

Step 2

Place vegetables on a baking tray lined with baking paper.

Step 3

Bake vegetables for 25 minutes or until tender and golden.

Step 4

Allow to cool for 5 minutes then arrange vegetables on serving plates and top with bocconcini slices.

Step 5

Serve with pesto and crusty bread if desired.

All vegetables contain antioxidants which help prevent illness, and fight cancer and heart disease. Some nutritionists say that the brighter or richer the colour of the vegetable, the higher its antioxidant content. This roast vegetable salad can also be eaten at room temperature and travels well, so it's great for picnics or a packed lunch for work.